The trick is to smoke the meat and not make the meat smoke
PAELLA VEGETATARIA (Vegetarian Paella)
Date:April 28, 2012 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The ingredients for the paella include: diced medium tomatoes, diced red, green, yellow & orange bell peppers, onion, garlic, peas, artichoke hearts, bomba rice, vegetable broth and olive oil.
Everything is out at the gas grill, which has beep preheated for direct medium heat. I turned the knob up one notch above medium this day to make up for the temps being only in the 40's.
The broth is being gentley heated on the side burner.
The first step is to heat some olive oil until it shimmers.
First ingredient up is onion & garlic, which are sauteed for 5 minutes.
Next up is the bomba rice, which is a bit of a surprise. I would have expected the peppers & tomatoes to be next.
The rice was cooked for 5 minutes and then the bell peppers & diced tomatoes are added & cooked for 5 more minutes.
The bell peppers are and tomatoes are thoroughly mixed in with the rice in this colorful closeup.
The vegetable broth has been added & all of the ingredients have been thoroughly mixed with the broth.
While the paella was cooking with the lid down, I went into the Kitchen to prepare the artichoke hearts which get strained & drizzled with lemon juice.
It is now 20 minutes later and the rice is just about cooked & all of the liquid has been absorbed. The smell in the backyard was amazing when I went out to check on the paella.
The paella is topped with the green peas & artichoke hearts. The paella cooks for another 5 minutes.
Here is a closeup of the finished paella.
This paella had a wonderful crisp bottom rice crust (soccarat).
The paella went straight to the table from the grill. The hot pan sets in the woven grass mat which protects the table from the hot pan.
The paella was served with some Gazpacho Oriental.
This was one of the tastiest paellas I've ever made even though there was no meat in it. It also had the best soccarat yet.
The Gazpacho Oriental was a great pairing with the Paella Vegetarina.
This paella had great taste to match it's wonderful color and the crispy soccorat gave it great texture & flavor.
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This paella which contained no meat, was among the best paellas I've ever made. It had great flavor and the best soccarat I've ever had on a paella. This colorful paella used red, green, yellow & orange bell peppers, tomato, onion & garlic. Which gave it an interesting variety of flavors. I need to figure out why I got such a great soccarat, that crispy bed of rice on the bottom of a well cooked paella. The day was colder than normal and I'd cranked up the heat a notch, but I would expect that the grate temperature evened out from the cold air. I will let the pictures tell the rest of the story.